To craft a true “Fresh Hop” beer, the brewers must get whole hop cones in the boil within 24 hours of harvest. The rush is well worth it. These seasonal sippers pack big, bright, herbaceous flavors — with only a fraction of the bitterness.

For Conelick’r Fresh Hop IPA, the crew at Three Creeks took freshness to a whole new level! Over 300 pounds of fresh Centennial Hops went into the brew within four hours of harvest!